Dinner Party Stuffed Portobello Mushrooms with Creamy Cashew Sauce
An impressive and elegant vegan main course perfect for a dinner party. Meaty portobello mushrooms are stuffed with a flavorful quinoa and vegetable mixture and drizzled with a luxuriously creamy cashew sauce.
Equipment
- Baking Tray
- Skillet
- Blender
Ingredients
For the Mushrooms
- 4 large portobello mushrooms stems removed
- 2 tbsp olive oil
- Salt & black pepper
For the Stuffing
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 zucchini finely diced
- 1 red bell pepper finely diced
- 1 cup cooked quinoa or rice
- 1/2 cup sun-dried tomatoes chopped
- 2 tbsp fresh basil chopped
- 1 tbsp nutritional yeast optional
For the Cashew Sauce
- 1 cup cashews soaked in hot water for 20 min, then drained
- 1/2 cup water
- 2 tbsp lemon juice
- 1 clove garlic
- 1 tbsp nutritional yeast
- salt to taste
Instructions
- Preheat oven to 200°C (400°F). Brush portobello mushrooms with 2 tbsp olive oil, season with salt & pepper. Place gill-side up on a baking tray and roast for 10 minutes.
- In a skillet, heat 1 tbsp olive oil over medium heat. Sauté onion until soft. Add garlic, zucchini, and red pepper; cook until tender.
- Stir in cooked quinoa, sun-dried tomatoes, basil, and nutritional yeast. Season with salt & pepper.
- Remove mushrooms from oven. Carefully fill each cap generously with the quinoa stuffing. Return to oven for 10 more minutes.
- While mushrooms bake, make the sauce: Blend all cashew sauce ingredients until completely smooth and creamy.
- To serve, plate the stuffed mushrooms and drizzle generously with the creamy cashew sauce. Garnish with fresh basil.
Notes
You can prepare the stuffing and cashew sauce ahead of time to make assembly quicker on the day of your dinner party. Soaking the cashews is essential for a smooth sauce.
Nutrition
Calories: 350kcalCarbohydrates: 35gProtein: 12gFat: 22gSaturated Fat: 3.5gSodium: 180mgPotassium: 950mgFiber: 7gSugar: 10gVitamin A: 1200IUVitamin C: 60mgCalcium: 60mgIron: 4mg
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